"We met at work in 2003, at a medical education company in midtown Manhattan. We were friends for about a year and a half before we finally started dating.

"Three years into our relationship, we were at our apartment in New York City doing our holiday gift exchange. After we opened the first round of presents, Ryan said he had a special surprise. He went into the closet and pulled out a leather coat. After I thanked him for the jacket, he went back for one more surprise. This time, it was a ring! After I said yes, we celebrated with champagne.

"Since our two families were scattered up and down the East Coast, we decided to have our wedding in New York City, where we met, fell in love, and where most of our friends were living. It was important for us to find a venue that would allow people to actually see New York City when they came to our wedding.

"After looking at a few locations, we went to see Bridgewaters. As soon as we stepped onto the cobblestone streets of South Street Seaport, we knew we wanted to get married there. The 'Old New York' feel was amazing, and the views are spectacular!

"Our coordinator at Bridgewaters, Alexis Fine, was fabulous. She helped us get a vision for how our whole day would flow, and we couldn’t wait to get started. In fact, even though we originally were shooting for a Spring 2007 wedding, we decided to move everything up to Fall 2006!

Corrie Zabinsky & Ryan Wells Ceremony: Bridgewaters Reception: Bridgewaters Gown: Demetrios Bridesmaids: Alfred Angelo Tux: Men’s Warehouse Florists: Cheryl J. Wedding & Events, Fleur Bella Cake: Bridgewaters Photographer: Cynthia DelConte, 845.757.2222 Band: Marty Stevens Music Honeymoon: Secrets Capri Bridgewaters, 212.608.7400 www.theglaziergroup.com

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"Our guests and family couldn’t stop talking about the amazing food at our cocktail hour and reception. During our cocktail hour we had a grilling station with Moroccan style chicken with spicy yogurt sauce, herb-rubbed vegetables with parmesan dressing, and citrus-marinated scallop and salmon brochettes with tarragon mustard sauce.

"For dinner our guests had a choice of either the pan-seared striped bass with potato and root vegetable ravioli sauce, or filet of beef with onions and truffle potato puree. Our desserts included a spiced vanilla sponge cake and heart-shaped linzer tart cookies.

"The whole day was exactly what we expected and dreamed about. Having such a great support system allowed us to not worry, and to truly enjoy our wedding day."